Bengali Hash Browns

Name: Bengali Hash Browns
Yield: Makes 12
Cuisine: Indian
Ingredients: vegetable oil, for frying; 1½ tsp panch phoron/Bengali ‘five spice’; 1½ tsp panch phoron/Bengali ‘five spice’; 2 small onions, finely sliced; 650 g/1 lb 7 oz potatoes (a floury sort will work well for extra crispiness); 650 g/1 lb 7 oz potatoes (a floury sort will work well for extra crispiness); 2 green chillies, finely sliced (leave the seeds in); 1 small egg, beaten; salt and black pepper; salt and black pepper; raita and/or chutney, to serve; raita and/or chutney, to serve

Preparation info

Makes
12

Difficulty
Easy

Appears in

Bold

By Nisha Katona

Published 2024

About

A combination of classic American hash browns with the spiced aloo chop cutlets of Bengal, I like to serve these potato cakes as a snack with a refreshing yoghurty raita, and a nice chutney works well too.

Ingredients

vegetable oil, for frying
1½ tsp panch phoron/Bengali ‘five spice’
2 small onions, finel

Americas
Asia
United States
India
Snack
Vegetarian
Gluten-free

Method

Heat a sauté pan (or a deep frying pan) over a low–medium heat and add 2 tablespoons of oil. Fry the panch phoron and onions for 10 minutes until the onions are soft and beginning to caramelise. Leave to cool.

While the onion is cooling, peel and grate your potatoes and tip them onto a clean